"Gonzalez-Hastings shares family stories and photographs of life in pre-Castro Cuba, recreating the days when Havana was a dining mecca, Ernest Hemmingway frequented its restaurants, and the island gave birth to the daiquiri. As Josefa says, two things are always certain at her table - "food and good times.""--BOOK JACKET.

To “eat Cuban†? is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music. Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private

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